Recipe for Pulikaichal and Puliyodharai Rice Ingredients Tamarind. - Big lemon size Red chillies. - 6 + 4 Coriander seeds - 3 tbsp Mustard seeds. - 1 tsp Channa dal. - 3 tbsp Fenugreek seeds - 1/2 tsp Asafoetida. - small size or 1/2 tsp powder Sesame seeds. - 1 tsp Sesame oil. - 1/4 cup Jaggery. - 1 tbsp Peanuts. - 2 tbsp Curry leaves. - 15 Salt to taste For the rice Raw or sona masoori rice. - 1 cup Salt to taste For tempering the rice Sesame oil. - 1 tsp + 2 tbsp Mustard seeds. - 1/2 tsp Channa dal. - 1 tsp Urad dal. - 1/2 tsp Peanuts. - 2 tsp Curry leaves Add 1 tsp oil I'm a pan and whe. The oil is hot add coriander seeds, 2 tbsp channa dal, fenugreek seeds, 6 red chillies and Asafoetida. Saute till the dal changes its colour to golden brown. Now add sesame seeds, saute for few seconds and remove from the fire. Add it to a mix jar and make a coarse powder. Add hot water to the tamarind and soak for 15 mts. When it is cooked extract the thick juice of tamarind adding little more water if required. In a pan add rest of the oil, when the oil is hot add mustard seeds. When the mustard seeds crackle add 4 red chillies, 1 tbsp channa dal and peanuts. Saute till the dal becomes golden brown. Add curry leaves. Now add the tamarind juice and turmeric powder. Let it to boil in medium flame as it will splutter all over the place. When the liquid thickens add the ground powder as required to the tamarind paste and saute further till it leaves oil in the sides of the pan add jaggery and switch off the flame. In a cooker/rice cooker cook 1 cup of rice with salt. When the rice is cooled remove fro. The cooker and cool it in a wide vessel In a pan add 1 tsp oil. When the oil is hot add mustard seeds. When the mustard seeds crackle add peanuts, channa dal and urad dal. Saute till the dals become golden brown in colour. Switch off the flame and add it to the cooled rice. Also add 2 tbsp of oil. Mix the required tamarind paste with the cooled rice. Enjoy the puliyodharai rice with fried appalam, vadams and avial.